6,166 baking powder recipes

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

Buttery and crunchy, they are great for making holiday cookies.

Cinnamon raisin apple muffins are wholesome whole-wheat muffins with no added sugar, sweetened naturally by apple juice and applesauce. Egg-free and dairy-free, they double as a make-ahead jar mix gift.

Gluten-free pancakes blended in 60 seconds with rice flour, potato starch, and cornmeal. A buttermilk-based recipe ready in 25 minutes that delivers fluffy, tender flapjacks with no wheat in sight.

Chiffon waffles fold whipped egg whites into a buttery batter for impossibly light, airy waffles with crisp edges and tender insides. Served with fresh berries and maple syrup for breakfast.

If you love waffles, then this quick and easy recipe will have you reaching for the syrup again and again!

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

Light and fluffy buttermilk-style breakfast pancakes from a classic batter of flour, eggs, milk, and melted butter. Tall, tender stacks ready in 30 minutes for fresh fruit and maple syrup.

Lemon cream cupcakes with sour cream batter, fresh lemon zest, and a tangy lemon buttercream frosting. Moist, dense, and bursting with bright citrus flavor.

Enjoy wholesome Whole Wheat Orange Cookies with zesty orange flavor and a cinnamon-sugar finish. Easy recipe, ready in under 30 minutes!

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Fiber-packed bran muffins loaded with frozen blueberries and made light with buttermilk and applesauce. Hearty breakfast muffins under 120 calories each.

Soft, buttery biscuits enriched with eggs and a touch of sugar for a tender, slightly sweet crumb. Baked side by side so the edges stay pillowy, then split and served warm with jam, butter or whipped cream.

Tangy lemon loaf with blueberries goes great with a cup of coffee! :)

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.